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Crockpot Peanut Butter Cup Cup Cake Recipe

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This recipe for Crockpot Peanut Butter Cup Cup Cake, by , is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann Chandler


1 Box yellow cake mix
1 Cup water
3 Eggs
˝ Cup creamy peanut butter
⅓ Cup butter, softened
˝ Cup chocolate-flavored syrup

3 TBSP creamy peanut butter
2 to 3 TBSP milk
1 Cup Powdered sugar
2 TBSP chocolate-flavored syrup
20 Miniature chocolate-covered peanut butter cup candies, unwrapped and cut in half

1. Stay a 5 to 6 quart oval slow cooker˝ with cooking spray. In large bowl, beat cake mix, water, eggs, ˝ cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping the bowl.

2. Remove ⅔ cup of the batter to medium bowl; stir in ˝ cup chocolate syrup to make chocolate fudge batter.

3. Spoon ˝ of the peanut butter batter into the slow cooker, filled by all of the chocolate fudge batter. Top with the remaining peanut butter batter. Swirl with a knife in a circular motion.

4. Cover; cook on high heat setting 1 hour 45 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.

5. In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoo milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top to cake.

Preparation Time:
Preparation Time:
2 hours 10 minutes




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